Małgorzata Nowacka

Małgorzata Nowacka is an Associate Professor at the Institute of Food Science, Warsaw University of Life Sciences (WULS-SGGW). Her expertise spans food drying technologies, non-thermal processing methods, food safety, packaging, and sustainable processing techniques.

• Research Focus: Engineering solutions for food preservation and quality enhancement
• Key Collaborations: Worked extensively with researchers from Poland, Portugal, UAE, and Nigeria

Her work addresses critical challenges in energy efficiency and nutrient retention across multiple food matrices like green peas, red bell peppers, and carrots. She actively contributes to sustainable food systems through innovative pre-treatment and drying methodologies.

Current research trends include:

• Integration of ultrasound in osmotic dehydration
• Development of eco-friendly biocomposites using natural fillers
• Comparative analysis of drying techniques' environmental impact
• Optimization of freeze-drying processes for thermally sensitive foods